Whiskey water trick how does it work

The second theory suggests water improves flavor. It involves a molecule called Guaiacol. Guaiacol gives your drink it's smoky, spicy aroma. Normally, a certain amount rises to the surface where you can smell it. But adding water causes even more guaiacol to rise. So the trick is to find the right balance. Too much water, and your drink will taste watered down. No water, and you won't get the same smoky aroma.

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Facebook Facebook Twitter Twitter. Updated November 13, Whisky without water in it is vodka. More water is added before bottling to adjust the whisky to the preferred proof. So should you add additional water to your whisky or the other way around? There is no other right answer. Most people who add water to whisky just wing it. They pour some whisky, and splash in a little water. Adding a little room temperature water dampens the alcohol so those other flavors can come through.

Impressions of sweetness and bitterness on the palate also decrease in concert with temperature. Because bourbon is so robust, experts such as Booker Noe say you can dilute it up to equal parts whiskey and water without losing the essential flavor structure of the spirit. Experiment to find your ideal proof. Start with a known volume of whisky, say 2 ounces.